Discovering the Delight of Dahibara Aloodum: A Culinary Treasure of Odisha

When it comes to exploring the diverse and vibrant cuisine of India, Odisha offers a treasure trove of mouthwatering dishes that reflect its rich culture and heritage. Among these, Dahibara Aloodum stands out as a cherished street food, captivating taste buds with its unique flavors and textures. In this post, we’ll delve into the origins of this beloved dish and share a simple recipe for you to try at home.

Dahibara Aloodum Cuttack

Dahibara Aloodum

A Taste of Tradition

Dahibara Aloodum is a delightful combination of two main components: Dahibara, which are lentil dumplings soaked in spiced yogurt, and Aloodum, a savory potato curry. This dish is not only popular among locals but has also earned its fame beyond the borders of Odisha, making it a must-try for anyone venturing into the realm of Indian street food.

The origins of Dahibara can be traced back centuries, often enjoyed during festivals and auspicious occasions. It stands as a testament to the culinary traditions of Odisha, where food is prepared with love and care, reflecting the state’s rich agricultural bounty.

The Perfect Pair

The velvety smoothness of the yogurt mingling with the spiced lentil dumplings is perfectly complemented by the mildly spiced, tangy potato curry. Together, they create a harmonious blend that’s sure to leave an impression on even the most discerning palate.

Recipe for Dahibara Aloodum

Here’s a simple recipe to bring the flavors of Odisha right into your kitchen.

Ingredients:

For Dahibara:

1 cup urad dal (black gram lentils), soaked overnight
1 teaspoon ginger, grated
1-2 green chilies, finely chopped
Salt to taste
Oil for frying

For Aloodum:

3 medium potatoes, boiled and peeled
1 medium onion, finely chopped
1 teaspoon ginger-garlic paste
2-3 green chilies, slit
1 teaspoon cumin seeds
1 teaspoon coriander powder
½ teaspoon turmeric powder
Salt to taste
Fresh coriander leaves, chopped (for garnish)
2 tablespoons mustard oil (or any oil of your choice)

Dahibara

For Serving:

2 cups thick yogurt
1 teaspoon roasted cumin powder
1-2 tablespoons tamarind chutney (optional)
Chaat masala (optional)

Instructions:

Prepare the Dahibara:

Drain the soaked urad dal and blend it to a smooth paste with ginger, green chilies, and salt.
Heat oil in a pan for frying. Using your hands, shape the urad dal mixture into small round balls.
Deep fry these balls until they turn golden brown and crispy. Remove and drain excess oil on paper towels.

Make the Aloodum:

In a separate pan, heat mustard oil. Add cumin seeds and let them splutter, followed by chopped onions. Sauté until the onions turn translucent.
Add ginger-garlic paste, slit green chilies, and cook until the raw smell disappears.
Mash the boiled potatoes and mix them into the onion mixture. Sprinkle turmeric, coriander powder, and salt. Cook for a few more minutes until well combined.

Assemble:

In a serving bowl, layer the fried Dahibara, pour the thick yogurt over it, and top with the Aloodum.
Sprinkle roasted cumin powder and chaat masala, if desired, for extra flavor. Garnish with fresh coriander leaves.

Savor the Experience

Dahibara Aloodum is best enjoyed fresh and hot. It serves as an excellent snack or a light meal. The joy of making this dish lies in its simplicity and the comfort it brings. Whether enjoyed on the streets of Odisha or made at home, it captures the essence of the culture beautifully.

So, gather your ingredients, don your apron, and embark on this culinary adventure. Your taste buds will thank you!

For more delightful recipes and culinary experiences, visit us at [tourmyodisaha.com]. Whether you’re a seasoned cook or a kitchen novice, there’s always something new to discover!

Dahi Bara Aloo Dum

As I am an Odiya, I am really loopy approximately Dahi Bara (Dahi Vada) and Aloo Dum. Cuttack primarily based totally tale of Dahi Bara and Aloo Dum is going like this: Some Bara(vada) –
aloo chop(aloo Bonda) seller discovered his Bara getting wasted on a day by day basis . Then an concept struck him, if he may want to soak the ones bara withinside the curd and serves it like a talk with highly spiced Aloo dum, it’d in all likelihood be a very good dish. It wasnt simply any dish, its the maximum mentioned chat and a consolation snack that humans decide on in sunny summers of dual town (Bhubaneswar & Cuttack) crazily like not anything other.
Every Odiya child is familiar with it as a few fancy chats and eats it on a common basis. Away from the town of Dahi Bara Aloo Dum, each me and my husband crave for the instances again in formative years how our summer time season afternoon outings have been blessed with the dish. So I put together it on a month-to-month or bimonthly basis.
The Dahi Bara Aloo Dum recipe is going like this:
For Bara:
Urad Daal or Black Grams- 1 Cup
Green Chillies – 2 pieces
Ginger – 2 cm long
Garlic- three large cloves
Vegetable Oil – For Deep Frying
Salt
Curd Seasoning:
Curd Beaten – 2 cups
Black Pepper Powder – 1 tsp
Salt
Aloo Dum:
Potato – three-four medium sized
Onion – 1 medium sized
Ginger Garlic Paste – 1 tbsp
Cumin Seeds – 1 tsp
Cumin Powder – 2 tsp
Coriander Powder – 2 tsp
Red Chili Powder – 2 tsp
Garam Masala – 1 tsp
Vegetable Oil- 2-three tbsp
Salt – consistent with the taste
For Garnishing:
Sev
Onions- chopped Finely
Coriander Leaves – Finely Chopped
Cucumber – Finely chopped
Steps for Dahi Bara:
Preparation Time : 6-7 hrs
Cooking Time : 25 minutes
Soak the Urad Daal for six hrs.
Grind the Urad Daal-Green Chilies-Ginger-Garlic-Salt
to a thicker batter.
After the batter is ready region the batter outdoor until it receives fermented.
After the batter is made, deep fry making small balls out of it (I individually love this small ball shape).
In a bowl, soak the buddy baras with a few water in order that it get swollen.
In the meantime, whilst the bara is fried and soaked the tempering of the curd have to be ready
Add a cup of water to the two cups of the curd to make of thinner consistency and all salt to it.
Add the pinch of the black pepper powder to the curd and upload the soaked baras withinside the mixture.
Dahi Bara Aloo Dum Recipe
Dahi Bara
Steps for Aloo Dum:
Preparation Time : 15 minutes
Cooking Time : 25 minutes
Boil the potatoes withinside the stress cooker.
Peel off the potatoes and reduce it into medium cubes.
In the meanwhile, Heat a Pan / Kadai with Vegetableoil.
Add the cumin seeds to the heated oil and splutter it for 1 min.
Add the Chopped onions and fry it until golden brown.
Add the Ginger-Garlic Paste and saute until its cooked.
Add all of the powdered masalas (Cumin Powder, Coriander Powder, Garam Masala, Red Chili Powder) and saute it.
Add the chopped tomatoes and saute it until the masalas (spices) are cooked and the oil is released.
Add the salt consistent with the taste.
Add the potato cubes and prepare dinner dinner it for two minutes after which upload 2 cups of water and permit it simmer for three-four minutes.
Turn off the prepare dinner dinner pinnacle after the gravy has come right into a medium consistency.
Dahi Bara Aloo Dum Recipe
Aloo Dum
Steps of Serving:
Preparation Time : five minutes
Cooking Time : zero
Dahi Bara Aloo Dum Recipe
Dahi Bara, Aloo Dum and Garnishing ingredient
Take a serving zone Plate and region four dahi baras.
Add 2 spatulas complete Aloo Dum, upload the aloo dum in one of these way as its a topping and the layer of baras also are seen to provide it a mild conical shape.
Add the chopped onions, sev, inexperienced chilies, coriander leaves and chopped cucumber.
I wager this will appearance yummilicious and colorful. If you’re a bitter lover, you may maintain that version.

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